Chocolate and Pecan Tart

Another of Peat’s recipes from The Guardian. Thanks.
This rich tart contains extra vitamins from the avocados, dates and coconut oil. Best served from the refrigerator within 2 days of making.
Ingredients
150 g pecans, extra for dressing
10 dried pitted dates
125 g oatcakes
1 tsp vanilla extract
2 Tbsp maple syrup
2 Tbsp extra virgin coconut oil, melted
3 tsp cocoa powder
pinch of sea salt
Filling
3 large ripe avocados, peeled and destoned
6 Tbsp pure maple syrup
3 Tbsp date syrup or more maple syrup
6 tbsp cocoa powder
2 tsp vanilla extract
1/2 tsp sea salt
5 tbsp extra virgin coconut oil, melted
100 g dark chocolate, minimum 70 %
Method
Pre-heat the oven to 180 C, 350 F, Gas Mark 4 and roast the pecans for about 4 minutes, until dark and aromatic. Watch carefully they burn quickly. Leave to cool.
In a food processor chop the dates for a few seconds. Add the rest of the ingredients for the base and processes until finely chopped and sticking together when pressed. Firmly press into a 20 cm springform tin. Smooth and compact to form the base of the tart. Place in the freezer for 15 – 20 minutes.
Place all the filling ingredients into the food processor apart from the coconut oil and dark chocolate. Process until completely smooth, scraping down the sides as you go.
With the processor still running pour in the coconut oil until combined.
Pour the mixture on the set base and smooth out the top. Place in the refrigerator for 3 – 4 hours until set.
When ready to serve remove the tart from the tin and place on a large plate. Liberally grate the dark chocolate over the cake and sprinkle with pecans.
Serve 8 people.

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